Angel Linguine

I grew up eating my mom’s angel hair pasta, which was light and flavorful, but have yet to successfully make it. It always turns out too oily or lacking serious flavor. I crave the intense basil aroma that fills the house, and the juicy, warm tomatoes that leave an unforgettable taste in your mouth. I decided to try something a little different that combines my mom’s recipe along with some of my favorite ingredients. The result? A delicious, easy pasta that will be added to my list of go-to meals. Try it out. You won’t be disappointed.

 

Angel Linguine

  • linguine pasta
  • olive oil
  • 4 garlic cloves, half sliced & half minced
  • 1/4 tspn red pepper
  • handful kalamata olives, destoned
  • 2 handfuls very ripe cherry tomatoes, halved
  • a small bunch of fresh basil, leaves picked
  • fresh parmesan cheese
  1. Boil water for pasta with a dash of olive oil in the water.

  2. Heat a saucepan with olive oil, add the garlic and red pepper.

  3.  Let cook for 2 minutes, then add the olives & tomatoes.

  4. Let cook for 2 minutes, add the basil.

  5. Reduce heat and let cook for another 5 minutes, stirring occasionally.

  6. Pour cooked ingredients over the cooked pasta.

  7. Top with fresh parmesan.